Warm Chicken Salad with Caramelised Roast Vegetables

Ingredients - Skin on or off your choice

  • White Potatoes or Sweet Potatoes or both
  • Cherry Tomatoes
  • Carrots
  • Pumpkin
  • Red Onion 
  • Mushrooms
  • Capsicum
  • Any other vegetables you love
  • Fresh Herbs like Rosemary
  • Salad Greens
  • Avocado
  • Freshly Grated Beetroot
  • Chicken Breast

Quarter or dice up the white potatoes depending on size.  

Place the chopped white potatoes (not sweet) into a bowl with a small amount of water, cover with Gladwrap and microwave for about 15-20 minutes.  Drain excess water.

In the meantime chop up the other vegetables to roughly the same size. 

Place all vegetables on a baking tray and season with cracked pepper and sea salt. 

Add a very generous splash or two of Balsamic Vinegar and a good drizzle of olive oil.  Massage and mix the vegetables with your hands ensuring all the vegetable are lightly coated.

Bake in a moderate oven around 180 degrees Celsius for around 45 to 60 minutes turning occasionally.  The vegetables are ready when they have stopped steaming and have a beautiful brown caramelised crisp exterior.

Add a generous ladle of roasted vegetables to a plate of fresh salad greens, freshly grated beetroot, avocado and warm cooked chicken. 

Add a splash of your favourite salad dressing and dig in!